| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Grains |
|
Main dish, Duck, Poultry, Squash |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Roasted duck; including the skin |
| 1 |
tb |
Olive oil |
| 2 |
c |
Roasted winter squash; diced |
| 1/2 |
c |
Minced onions |
| 2 |
tb |
Minced garlic |
| 2 |
c |
Arborio rice |
| 3 |
c |
Duck stock |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Butter |
| 1/2 |
c |
Heavy cream |
| 1 |
c |
Grated Parmigiano-Reggiano cheese |
| 1/2 |
c |
Chopped fresh basil |
| 1/2 |
c |
Spicy Pumpkin Seeds; see * Note |
INSTRUCTIONS
* Note: See the "Spicy Pumpkin Seeds" recipe which is included in this
collection.
Remove the skin from the roasted duck. Julienne the duck skin. In a hot
saute pan, render the skin until crispy, about 6 minutes. Remove the skin
from the pan and drain on paper-lined plate. Season the cracklings with
salt and pepper. Set the cracklings aside. Shred the duck meat from the
bones and set aside.
In the same saute pan as the cracklings, add the onions and saute for 1
minute. Add the squash and continue to saute for 2 minutes. Season the
mixture with salt and pepper. Stir in the garlic and rice and continue to
saute for 1 minute. Stir in the stock and bring to a boil. Season the
mixture with salt and pepper. Reduce the heat to medium and simmer for 18
minutes, stirring constantly, or until the rice is tender and creamy. Stir
in the butter, cream and 1/2 cup of the cheese. Fold in the shredded duck
and basil. Season the risotto with salt and pepper.
To serve, spoon the risotto into shallow bowls and garnish with the
remaining cheese, cracklings, and Spicy Pumpkin Seeds.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A75 broadcast 10-26-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-10-1997
Recipe by: Emeril Lagasse
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